4" Deli Po-boy Package Recipe

Toast rolls (optional)

Preheat oven to 350°F (175°C). Place the 4" rolls split open on a sheet pan, cut side up. Brush insides lightly with 2 tbs olive oil. Toast for 5–7 minutes until slightly golden. Remove and keep warm.

Make sandwich spread: in a small bowl whisk together 1 cup mayonnaise and 1 tablespoon Dijon mustard until smooth. Season with 1/4 tsp salt and a pinch of black pepper. Transfer to a serving container or squeeze bottle.

Prepare vegetables: core and slice the tomatoes into 1/4" rounds (about 12–16 slices total). Peel and thinly slice the red onion into rings. Separate and pat dry lettuce leaves. Set out dill pickle spears.

Portion cheeses and meats: If not pre-sliced, separate provolone into 12 slices. Divide the roast beef, ham, and turkey into 12 roughly equal portions (about 2 oz roast beef per sandwich and ~1.3 oz each of ham and turkey as needed) so each sandwich will get a combination as desired. Keep meats covered and refrigerated until assembly.

Fries — oven method: Preheat oven according to frozen fry package (425°F/220°C common). Spread 2 lb of fries on a rimmed sheet pan in a single layer, toss with 1 tbs olive oil and 1/2 tsp salt. Roast 20–30 minutes, turning once, until golden and crisp. Keep warm in a low oven (200°F/95°C) before serving.

Fries — deep-fry method: Heat vegetable oil to 350–375°F (175–190°C) in a deep fryer or heavy pot. Fry fries in small batches 3–4 minutes until golden and crisp. Drain on paper towels and season with 1/2 tsp salt. Hold in a warm oven if necessary.

Chips: arrange 6 bags of assorted Zapp's potato chips unopened or open and portioned into small serving bowls/paper cups beside sandwiches for serving.

For each 4" roll: spread about 1 tablespoon of the mayo-Dijon spread evenly on both cut sides of the roll.

Layer ingredients for each sandwich in this order: 2 oz roast beef (or combination of deli meats totaling ~3.5–4 oz), 1 provolone slice (folded if needed), 2 lettuce leaves (about 1/2 cup), 1–2 tomato slices, a few thin rings of red onion, and 1 pickle spear tucked on the side or served on the tray. Season tomatoes lightly with a pinch of salt and pepper if desired.

Close sandwich, secure with a toothpick through the center if needed, and place seam-side down on a lined catering tray. Repeat for all 12 sandwiches.

Garnish the tray with chopped parsley around the edges if using. Place chips and fries in sections beside the sandwiches: either 1 bag of chips per 2 sandwiches or portioned cups and a shared pan of fries.

Keep assembled sandwiches refrigerated if not serving within 1 hour, up to 4 hours covered. Keep fries hot separately (do not place on sandwiches) and serve immediately for best texture. Provide extra condiments (ketchup, hot sauce) in small bowls or squeeze bottles.

Quantity guidance: this tray of 12 sandwiches with sides is intended to serve 12 people as one sandwich each, or 6–8 people if guests take second helpings. Adjust number of rolls, meat, and sides proportionally for larger groups.